甜菊糖苷转化菌株的诱变选育

Mutation breeding of the steviol glycosides biotransformation strain

摘要: 在天然提取的甜菊醇糖苷中,甜菊糖苷含量最多,但具有苦涩味,影响甜菊糖的广泛应用。本实验以藤仓赤霉Gibberella fujikuroi为出发菌株,采用紫外（UV）和5-溴尿嘧啶（5-BU）复合诱变的方法,定向诱变将甜菊糖苷微生物转化为味道甘甜的莱鲍迪苷A的菌株,得到一株高产突变菌株MS05,其发酵后RA含量比出发菌株提高22.98%,比发酵前提高39.29%。

Abstract: Stevioside is the most abundant in steviol glycosides, but tasted bitter.In this study, Gibberella fujikuroi was used as original strain.A mutant strain MS05 was obtained after treated with ultraviolet (UV) and 5-bromouracil (5-BU) , which could transform stevioside into rebaudioside A, a kind of steviol glycosides tasted more sweet and less bitter.After fermentation RA content increased 22.98% than original strain, increased 39.29% than before fermentation.